How to Keep Food Fresh for Longer

I woke up today with a hankering for pancakes. Having remembered the buckwheat mix in the pantry I was double excited--satisfying a craving while maintaining a semblance of healthy doesn't happen every day. But opening the box killed my morning moment. Thousands of creepy crawlies wove in and out of my delicious mix in a synchronized dance; thanks weevils, none for me today.

A federal study estimates that nearly 96.4 billion pounds of spoiled food is thrown out every year. That's 122 pounds per family toss from restaurants, pantries, and refrigerators. Having been a champion "when in doubt, toss it out-er", I am tired of seeing my hard earned dough go to bacterial waste. Use these tips on the best ways to store food to enjoy unspoiled food and keep your trashcan waistline slim.

• Fruit
  Aside from pineapple and mango, most fruits last much longer left uncut and unpeeled. Seal in a plastic bag or wrap and keep them in a temperature-controlled drawer in your fridge. Don't put them on the top shelf if your fridge tends to freeze out the upper level (like mine). Keep cut melons separate from other fruits to avoid giving them too much acidity. Squash, tomatoes, and oranges actually taste better when stored at room temperature. Oddly enough, bananas don't spoil as quickly in the fridge--the outside may brown sooner, but they will be fine inside. Add several drops of lemon juice to cut fruit to avoid browning.
• Meats
  Freezer burn is my archenemy. I stare at the meat initiating a should I/shouldn't I debate that always ends with an angry Chipotle run. Separate the meat into family specific portions--this will help you buy in bulk and not waste. Vacuum seal unused selections and freeze. Fresh meat will remain edible up to 4-5 days in the refrigerator or 4-12 months in the freezer. Still Tasty has a fabulous list detailing how to store all meats imaginable.
• Bread
  The ordinary Mrs. Baird's soft-crust white or wheat varieties are best kept in airtight containers on the counter for up to a week. Freeze for 3-6 months then dethaw on the countertop. When it sprouts a green coat, time to go. I prefer to keep my bread in the fridge as it lasts longer and I don't mind it being a little harder. Plus refrigerated bread makes great toast.
• Nuts
  If you don't consume a lot of walnuts and pecans you may be surprised to know that they go bad more quickly than you'd think. Keep shelled nuts in an airtight container in the refrigerator for up to four months or frozen for up to nine months. They will go soggy and rancid if you don't store them properly. Give them a little nibble before dumping into your chocolate brownie.
• Dry Goods
  Keep the flours, crackers, sugars, and pastas in airtight containers in a low humidity environment. If the humidity exceeds 60% foods will absorb the moisture and you'll have stale goods. White rice will remain fresh in an airtight container for up to a year while wild and brown rice last only six months. Do a monthly check for stale foods to avoid a pantry of nonedibles.

A word about expiration dates: we are a society of red lights, strict school grading scales, and instant information. Although little room is left for intuition, you really need to let your nose know when it comes to food spoilage. Take a whiff of a rotten egg or spoiled milk and you know what I mean. I find that eggs and cheese have premature expiration dates.

Always mark your Ziplock bags with the date frozen or thawed to keep your own records. And the best way to keep more of your food is to only buy what you will consume within expiration--this means grocery lists and meal planning, but you'll have nice, light bags on trash day.